Sourdough Bread

OK, this isn't about sawdust, but a man has to eat, right?   And what better food than a loaf of crusty sourdough bread?

Sourdough... I keep my sponge on the counter in a small stone pot.   If I don't use it for three days, it gets fed by removing 1 cup and replacing with 1/2 cup flour 1/2 cup water...that's all you need to have a vigorous nicely sour leavening agent.  Plus, you have a cup of sourdough sponge to make pancakes or waffles with.

Baking...  I am converted to the no-knead system.  It's easy, quick and tasty.

Dough...
Mix up 1 cup sourdough sponge with 2 cups flour, 1 cup water and 1.5 tsp salt.  You get a sticky dough.   Just leave in the bowl with plastic wrap on top of the dough for 8 to 24 hrs.

Either mix in the evening for baking the next evening, or mix in the morning for a loaf that same evening.

After a day rising

Proofing... Don't knead!  On a floured surface, gently form the loaf you want --round for the Dutch oven, or oblong for the stone baker. Use a pie plate for the round loaves.

dumped on the counter and ready to form

proofing basket is 4" drain pipe with wood feet

I like to use foil backed parchment for proofing and baking...that eliminates a lot of cleanup and sticking.   Also makes it easier to transfer the proofed dough to the baking vessel.

Oven... OK it takes about 90 minutes for dough to rise, but be flexible.   About 30 minutes before you are ready to bake, put the baking vessel in the oven and turn the heat up to 500 degrees.   Yup, 500.

When everything is ready to go, pull the baker out of the oven and lift your baby bread into it...pop the lid back on and put in the oven for about 30 minutes--may have to adjust to your stove.

At the end of 30 minues, take the lid off and continue baking for another 10 minutes or so...You have to decide how brown you want it, so keep an eye on things.


Here's one of mine just out of the oven.

The frog chef approves

Oh man, warm sourdough with butter.   yumm


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non-sourdough  cheese loaf..

3 c. flour
1.5 tsp salt
1 tsp yeast
1.5 c. water
1 c. grated cheese - I like cheddar